POACHED SHRIMP WITH THAI BASIL AND PEANUTS
This quick shrimp salad is garnished with roasted peanuts for crunch. You can serve it on crisp lettuce leaves for an impressive presentation, but cucumber rounds also make a fine conduit.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 20m
Yield 2 to 2 1/2 dozen, or 8 servings.
Number Of Ingredients 7
Steps:
- Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
- Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams
THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE
Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
Provided by ALONGENECKER
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
- Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
- Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
- Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
- Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g
BASIL POACHED SHRIMP
Steps:
- Put all of the ingredients in a large pot. Season with some salt and cover with cold water. Bring to a boil. As soon as the shrimp reaches a boil, remove from the heat, strain the water and plunge the shrimp into ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.;
- Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.;
BASIL POACHED SHRIMP
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap water. Bring to a boil. As soon as the shrimp reaches a boil remove from the heat, strain the water, and plunge the shrimp into the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
- After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste.
- 2 cups basil leaves
- 1 tablespoon toasted pine nuts
- 1 cup extra-virgin olive oil
- 1 teaspoon chopped garlic
- Salt and freshly ground black pepper
- Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough.
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
THAI BASIL SHRIMP
Make and share this Thai Basil Shrimp recipe from Food.com.
Provided by jwconnect
Categories Thai
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes.
- Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds.
- Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp.
- Add the remaining marinade and cook another 30 seconds,.
- Remove from the wok and stir in the basil.
- Serve over Jasmine rice, Garnish with more basil.
Nutrition Facts : Calories 279.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 258.8, Sodium 2657.2, Carbohydrate 22.4, Fiber 3, Sugar 10.5, Protein 40.2
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